Friday, March 15, 2013

No Butter "Butter" Chicken

Butter chicken has reached almost cult status within the Indian food genre and though I absolutely love the richness of this mouthwatering dish, I don't believe in adding unnecessary cholesterol in my recipes. I like eggs and bacon thankyouverymuch and that usually takes up our cholesterol limit on most days. So, when I do crave it, I make a lighter version of "butter" chicken.

Butter Chicken
No Butter "Butter" Chicken


1 and ½ Lb Skinless and boneless chicken thighs
½ cup Yoghurt
½ tsp Red Chili Powder
1 tsp Garam Masala Powder
1 tsp Tandoori Chicken Masala
1 tsp Ginger-Garlic paste
6 tsp Tomato Puree
½ cup Mava (Optional)
½ cup Milk
½ Onion, very finely chopped
1-2 tbsp Kasoori Methi
3-4 Cardamoms
1” Cinnamon
2 Bay leaves
A few Sprigs Cilantro, chopped fine
Butter/ Oil to cook


·    Clean the chicken and cut in bite sized pieces

·   Mix the yoghurt, 1/4 tsp red chili powder, tandoori masala, 1/2 tsp ginger-garlic paste, salt and marinate the chicken in it over night

·    Grease a broiler-proof dish and pour in the marinated chicken

·    Broil for 5-10 minutes

·    For the sauce, heat oil in a pot and add the cardamom, cinnamon and bay leaves. 

·   Add the onion and the garam masala powder, ¼ tsp red chili powder and the remaining ginger-garlic paste and fry till the onions turn translucent

·    Add the tomato puree and salt and cook for an additional 5 minutes.

·    Add the kasoori methi

·    Add the mava (if using) and milk and bring to a boil.

·   Add the broiled chicken mixture to the sauce and continue to reduce till the sauce thickens to desired consistency.

·    Mix in the chopped cilantro

Butter Chicken

Serve with hot naan bread or rice.



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